- 2 cups couscous
- 2 cups chicken stock
- 2 tablespoons butter
1 can chickpeas, drained
1 small zucchini, quartered and sliced 1/8" thick
1 can roasted red peppers, small diced
1/4 cup scliced almonds, lightly toasted
1/4 cup cashew pieces, lightly toasted
1 bunch green onion, thinly sliced
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/8 teaspoon ground clove
1/4 teaspoon ground cardamom
1/2 teaspoon ground coriander
heavy pinch saffron threads
2 teaspoons kosher salt
1/4 cup picked mint, sliced thin before serving
1/2 cup picked flat leaf parsley, sliced thin before serving
- In a large sauce pan bring chicken stock, butter, salt, saffron, and all spices to a boil. Stire in couscous, cover, remove from heat, and allow to sit for 5 mins.
- Once couscous has sat, remove from pan with a fork fluffy as you go. Fold in zuchini, roasted red peppers, chic peas, cashews, almonds, mint, parsley, and green onions.
- Serve immediatly alone or along side grilled meats.